Chicken Momos, I can never have “enough”
of these. I always thought momos was a Chinese dish since I had first tasted it
in a Chinese restaurant. But surprise surprise …. Momos are a delicacy in Nepal,
Tibet, Bhutan, Assam…. I fell in love
with it instantly and wanted to try it out.
But each time I tried it,
something went wrong. Either the dough was too sticky and couldn’t be rolled
out as thin as necessary or the filling wasn’t good enough. Like the old saying goes “Try and Try till
you succeed”…. I kept trying and nailed it after quite a few iterations.
This time I made the dough firm. The firm dough made it easy to roll out
ultra-thin wrappers. If you are making momos for the first time, please ensure
that the dough is firm. I learnt it the hard way.
Another important point to keep
it mind is to not make the wrapper too thin else the filling comes out upon
steaming. When this happens …. Trust me … it is not a pleasant sight.
I also made Schezwan sauce
to go with this. I will provide the
recipe for the sauce in my next post.
Ingredients
For the
Wrapper:
Maida
Salt
Water
For the filling:
Minced Chicken – 250 gms
Onion – 1
small
Garlic – 5 to 6
Green Chillies – 2
Salt as per taste
Method:
1.
Knead the maida with water. This process is similar to making the chapati dough
2.
For the filling, mix and grind onions, green chilies
and garlic with some salt.
3.
Add minced chicken to the above mix
4.
Now make small round balls of the dough and roll
it out.
5.
Place the filling in between and fold it.
6.
Steam these in a steamer for 10 to 15 minutes
7.
Serve hot
with Schezwan sauce
Could you do a post on veg version of the same
ReplyDeleteHi Ramya,
ReplyDeleteI definitely post a veg version at the earliest.